Factors Affecting Volatile Phenol Production During Fermentations with Pure and Mixed Cultures of Dekkera bruxellensis and Saccharomyces cerevisiae
The paper examines the impact of ethanol, and hidroxycinnamic and vinylphenol precursors on the production of volatile phenols in fermentations of mixed and pure cultures of yeasts Saccharomyces cerevisiae and Dekkera bruxellensis. Three different D. bruxellensis strains were examined and they all...
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| Format: | Artikel |
| Sprache: | English |
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University of Zagreb Faculty of Food Technology and Biotechnology
2014-01-01
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| Schriftenreihe: | Food Technology and Biotechnology |
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| Online Zugang: | http://hrcak.srce.hr/file/175215 |